INGREDIENTS:
For the Crust:
- 28 pcs Oreo cookie sandwiches
- 1/4 cup butter, melted
For the Filling:
- 500 g cream cheese, at room temperature
- 1 cup white sugar
- 4 tsp coffee granules
- 4 pcs large eggs
- 1 & 1/2 cups whipping cream
- 1 cup single cream
For the Garnish:
- 1 tsp cocoa powder
- 1 tsp powdered sugar
HOW TO MAKE:
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First, preheat the oven to 300 F or 150 C.
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Take two large squares of foil and wrap the bottom of a 10-inch springform pan as tightly as you can. You’re going to bake the cheesecake in a water bath and you really don’t want the water to seep into the pan. So, press the foil as closely to the sides of the pan as you can and make sure there are no air pockets where water can enter.
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Pulverize the Oreo cookies, including the sweet filling. You can do this with a food processor, a rolling pin or even a mortar and pestle. Add the melted butter to the cookies. Mix well. Dump the cookie mixture into the springform pan. Level off the cookie mixture with the back of a spoon, pressing lightly to make a firm crust. Chill in the fridge until needed.
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Disperse the coffee granules in 40 ml of hot water.
- Place the softened cream cheese in a mixing bowl. With a wire whisk or an electric mixer, whisk the cream cheese until light in texture. Add the sugar. Mix until smooth.
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Add the eggs, one at a time, mixing after each addition.
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Pour in the whipping cream, single cream, and coffee mixture.
- Fold gently until smooth and the coloring is even.
- Take the crust- lined springform pan out of the fridge. Place the pan in a larger pan. Pour the cheese mixture over the crust.
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Pour enough hot water into the larger pan to reach halfway up the height of the pan.
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Bake the cheesecake for 2.5 to 3 hours. The center should be jiggly. Leave the cake in the oven to cool completely. Then, chill in the ref for a couple of hours.
- Before serving sprinkle the cake with powdered sugar and cocoa powder. Slice the cheesecake into wedges. Serve chilled. Enjoy!
IMAGE: kraftfoods.com
Also try: Tiramisu Cake
